1 x 415 g can Rhodes Quality Tomatoes Whole Peeled
1 red onion, peeled and chopped
10 garlic cloves, peeled and chopped
200 g (1 cup) bird’s eye chillies, stems removed
1 red peppers, seeded and chopped
30 ml (2 Tbsp) olive oil
45 ml (3 Tbsp) fresh lemon juice
65 ml (¼ cup) red wine vinegar
30 ml (2 Tbsp) sugar
15 ml (1 Tbsp) paprika
salt and freshly cracked black pepper
Place the Rhodes Quality Tomatoes Whole Peeled into a food processor and add all of the ingredients excluding the salt.
Pulse until all the ingredients are finely chopped.
Transfer the peri peri sauce to a saucepan and simmer over medium heat, stirring occasionally, for 20 minutes or until the sauce is slightly thickened.
Season to taste.
Serve at room temperature as a condiment to braaied meats
Store any leftover sauce in a sealed clean glass container in the refrigerator.
Use disposable gloves when preparing the chillies to prevent finger burn.